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Tangerines are generally small and flatter than most other citrus. They have dark orange skin that sits loosely on the flesh inside, so they are easy to peel. The flesh is divided into eight to ten segments, which contain juicy and extremely sweet fruit, without the usual acidity of most citrus.
Tangerines are available beginning to late winter.
Tangerines (Citrus reticulata) are a variety of citrus also know as mandarins or satsumas. Popular varieties of tangerines include Clementine and Dancy. There are also many well-known hybrids of tangerines and other citrus, including tangelos and tangors.
These fruits are low in calories but high in healthy nutrients like Vitamin C, Vitamin A, calcium, potassium, and fiber.
Since tangerines are so easy to peel, they are a great choice for on-the-go snacks or children's lunches. Enjoy them as is, or in baked goods, jams, and other desserts. The juice is very sweet and refreshing, while the skin can be candied. Choose fruit that is firm and bright in color rather than soft and dull, and that feels heavy. They store best in the refrigerator for up to a week.
Tangerines are enjoyed all over the world. In fact, they are the second-most produced citrus fruit in the world, after the sweet orange. Around 21 million metric tons are harvested from two million hectares around the globe.
Tangerines originally grew in southeastern China and northeastern India three thousand years ago. They made their way to North America via North Africa. The name tangerine derives from the port of Tangiers in Morocco, where they were first sent to Europe and the United States in the nineteenth century. China still produces the most tangerines in the world, providing almost half of the global supply. Spain, Brazil, and Turkey are also large producers of tangerines.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Tangerines. One is easiest, three is harder.
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